Chicken Tikka Salad

Grilled chicken tikka pieces served over a bed of fresh greens and a tangy yogurt dressing.

Ingredients

• 2 boneless, skinless chicken breasts, cubed Chicken
• 1/2 cup full-fat yogurt Plain Yogurt
• 2 tbsp (store-bought or homemade) Tandoori Masala
• 1 tsp Ginger-garlic paste
• 1 tbsp Lemon juice
• 1 head, chopped Romaine Hearts
• 1/2, sliced Cucumber
• 1/2, sliced Green Bell Peppers
• 1/4, thinly sliced Red onion
• 2 tbsp, chopped Cilantro
• to taste Salt and black pepper

Instructions

1. In a bowl, combine yogurt, tandoori masala, ginger-garlic paste, and lemon juice. Mix well.
2. Add chicken cubes to the marinade and ensure they are well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat grill or a grill pan over medium-high heat. Alternatively, preheat oven to 400°F (200°C).
4. Grill or pan-fry the marinated chicken until cooked through and lightly charred, about 6-8 minutes. If baking, spread chicken on a baking sheet and bake for 15-20 minutes.
5. In a large bowl, mix romaine lettuce, cucumber, bell peppers, and red onion.
6. In a small bowl, whisk together 2 tablespoons of plain yogurt, lemon juice, cilantro, salt, and black pepper for the dressing.
7. Top the salad with grilled chicken tikka pieces and drizzle with the yogurt dressing.
8. Serve immediately. Optional: Garnish with extra cilantro and a wedge of lemon.

Cuisine: Indian

Suitability: gluten-free,low-carb

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: lunch